Sausage and Potato Sourdough Crespelle

Sausage

• 250 gms – ½ lb. pork mince
• ½ tsp salt
• 1/3 tbsp fennel seeds
• 30 ml – 1 oz. white wine
• ½ tbsp garlic oil
• 1 pinch asafetida optional
• ½ tsp ground pepper

Bechamel Sauce

• 300 ml – 1 ¼ cups milk I used lactose-free
• 20 ml – 1 ½ tbsp extra virgin olive oil
• 1 pinch salt
• 1/8 tsp nutmeg ground
• 30 gms – 2 tbsp flour I used low fodmap/gluten-free

Filling

• Above sausage
• 1 tbsp extra virgin olive oil
• 2 green onion stalks green part only, chopped (or 3 tbsp onion, chopped)
• 500 gms – 1 lb. potatoes grated
• 30 ml – 1 oz. white wine
• salt to taste
• Water to cook

To Assemble

• 6 sourdough savoury crespelle
• Above filling
• Above Bechamel Sauce
• 25 gms – 2 tbsp Parmigiano Reggiano grated